Instructions for Use

Tested for you in our cooking studio en
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lower, with the slanted edge facing the appliance door.
Any dripping fat will be caught.
When grilling, try wherever possible to use pieces of
food which are of a similar thickness and weight. This
will allow them to brown evenly and remain succulent
and juicy. Place the food to be grilled directly onto the
wire rack.
Use tongs to turn the pieces of food you are grilling. If
you pierce the meat with a fork, the juices will run out
and it will become dry.
Do not add salt until after the meat has been grilled.
Salt draws water from the meat.
Notes
■ The grill element switches itself continuously on and
off; this is normal. The set temperature determines
how frequently this occurs.
■ Smoke may be produced when grilling.
Recommended setting values
In the table, you can find the ideal heating type for your
poultry, meat and fish, in addition to toast. Temperature
and cooking time depend on the quantity, composition
and temperature of the food. Settings ranges are
indicated for this reason. Try using the lower values at
first. You can use a higher setting next time if
necessary.
The setting values are based on the assumption that
unstuffed, chilled, ready-to-roast poultry, meat and fish
are placed into a cold cooking compartment.
In the table, you can find specifications for poultry, meat
and fish with default values for the weight. If you wish to
prepare heavier poultry, meat or fish, use the lower
temperature in every case. If roasting several joints, use
the weight of the heaviest piece as a basis for
determining the cooking time. The individual pieces
should be approximately equal in size.
A general rule: the larger the poultry, meat or fish is, the
lower the cooking temperature and the longer the
cooking time.
Turn the poultry, meat and fish after approx.^ to Z of
the indicated time.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Cooking time calculation (e. g. 20+35):
Please calculate the cooking time with 20 minutes per
500 g meat + 35 minutes additional time. For 1,5 kg
the calculated cooking time would be 95 minutes.
Cooking time range (e. g. 10-15):
The food is done within the stated minutes.
Types of heating used:
■ ‡ Circo-roasting
■ ˆ Full-surface grill
The levels of steam intensity are indicated as numbers
in the table:
■ 1 = Low
■ 2 = Medium
■ 3 = High
Dish Accessories Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Time in min.
Beef
Steaks, height 2-3 cm** wire rack 3 ˆ 290 - 1st side 10-12
2nd side 3-5
Burger, height 1-2 cm wire rack 3 ˆ 290* - 1st side 6-8
2nd side 4-6
Top side / Top rump wire rack 2 ‡ 150-160 - 30+30
Lamb
Steaks, height 2-3 cm wire rack 3 ˆ 290* - 1st side 8-10
2nd side 4-6
Chops, height 2-3 cm wire rack 3 ˆ 290 - 1st side 7-9
2nd side 7-9
Leg (bone-in) wire rack 2 ‡ 170-180 - 25+30
Leg (bone-in), 1.5 kg wire rack 2 ‡ 170-180 1 80-90
Shoulder (bone-in) wire rack 2 ‡ 170-190 - 25+15
Shoulder (boned and rolled) wire rack 2 ‡ 170-180 - 20+15
* Preheat
** Do not preheat
*** Preheat 3 minutes
**** Preheat 3 minutes, turn over several times
***** Preheat 5 minutes
****** Skin side down